Kulfi

Kulfi Icecream:

                    Kulfi  ice is very rich in taste because of  the nuts ,milk and milk products used in the preparation. In hot summer ,at night times all the kids will wait eagerly for the Kulfiman on our streets. He will have 3 types of Kulfi’s in which the quality and taste differs according to the rates.I tried making it home with full cream aavin milk/ Arokya milk  in India that resulted in the real kulfi taste. Its a time consuming process and needs more attention (avoid multitasking) and patience. But guaranteed for taste.

 The recipe here is for the Kulfi that we get in the Dhaba restaurants.

 

Ingredients:

v  6 Cups Whole Milk

v  1 ½ Cup Nestle Milk Powder

v  1 Cup Sugar

v  1/ 4 Tin of Condensed Milk (Sweet)

v  2 TBS of Corn flour

v  4-7 Pieces each -Pista, Almond, Cashew nut (Increase the quantity of particular nut to have a distinct flavor for ur Kulfi)

v  4 pieces of Cardamom

v  Icecream Mould /Kulfi mould

Preparation:

In a sauce pan, bring the milk to boil in medium flame for half an hour.

Stir it continuously to avoid sticking at the bottom.

By this time, the milk will get reduced to 5 ½ cups. Now add the milk powder and stir it fast to avoid any lumps.

Bring it to boil in medium low temperature for another 30 mins, with constant stirring.

Then add the sugar and mix well until it dissolve in the milk.

Meanwhile, take the nuts ( I made pista flavor, so used more pistas compared to almonds and cashews) and cardamom and powdered (DRY)it in mixie and keep aside.

Add 2 TBS (Can adjust according to ur taste) of this powder to the boiling milk and simmer the flame to LOW.

Now add the condensed milk and stir constantly for 10 more mins.

Finally add the corn flour (diluted with 3 TBS of water) mix to the milk.

Now U can see the milk forming a khoa (a thick layer) on top with a nice aroma and a feel of kulfi now. Switch off the flame.

Leave it to cool for few mins and pour it in Kulfi moulds or any Ice moulds or in any container.

Freeze it for 5-6 hours.

Take the mould and soak it in cool water for few secs and then pull out the stick  carefully and enjoy the real taste of Kulfi in hot Summer !

This process of taking ice from moulds by soaking in water and taking out the ice using a knife and attaching a stick, remains me of our days waiting for the summer and kulfiman in our streets….

Method 2:

Ingredients:

v  1 packet Full cream Milk (any brand)

v  2 ½ Cup Nestle Milk Powder

v  2 1/2 Cup Sugar

v  2 TBS of Corn flour

v  2 TBS of Custard Powder

v  4-7 Pieces each -Pista, Almond, Cashew nut (Increase the quantity of particular nut to have a distinct flavor for ur Kulfi)

v  4 pieces of Cardamom

v  Icecream Mould /Kulfi mould

Preparation:

      

                        Same procedure upto adding the powdered nuts.

Then add the custard powder and mix it well. Take care to avoid any lumps.

This will produce thick khoa (forms custard )easily.

Now follow the remaining steps as above method.